Vegan Kumara Nachos

_INGREDIENTS:

NACHOS:

• 300g kumara
• ½ tsp paprika 
• Oil 
• 1 capsicum (any colour!), diced
• 1 large or 2 small carrots, diced
• ₂/₃ red onion, diced (save the rest for garnish) 
• 2 cloves garlic, crushed
• 1 400g tin black beans
• ½ tsp cumin
• ½ tsp dried coriander 
• Salt & Pepper

VEGAN CHEESE SAUCE:

• 100g cashews, soaked 
• 140ml water 
• 70g carrot, diced (approx. 1 small carrot)
• 2 Tbsp nutritional yeast
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp paprika

GARNISH:

• Remaining red onion, sliced
• 1 avocado, diced

INSTRUCTIONS:

1. Preheat the oven to 180°C
2. Prepare the kumara: Wash and dry the kumara, then cut them into thin slices. Transfer the slices to a bowl, drizzle with oil and sprinkle with paprika, salt, and pepper. Toss until evenly coated. Spread the kumara slices onto a lined or nonstick baking tray and bake for 30-35 minutes, or until just crisp. Remove from the oven and set aside.
3. Make the vegan cheese sauce: While the kumara is baking, place the cashew nuts in a bowl and cover with boiling water. Let them soak for 10 minutes to soften. Drain the water and transfer the cashews to a blender. Add the diced carrot and 1 cup of water. Blend until smooth, scraping down the sides as needed. Add the nutritional yeast, paprika, onion powder, and garlic powder. Blitz again until well combined. Season with salt and pepper to taste.
4. Prepare the black bean topping: Drain and rinse the black beans. Heat 1 tablespoon of oil in a frying pan over medium heat. Add the minced garlic, diced onion, carrot, and capsicum. Sauté for 10 minutes, stirring often, until the vegetables are soft. Add the black beans, ground cumin, and ground coriander. Season with salt and pepper. Cook until the mixture is heated through.
5. Assemble the nachos: Layer the baked kumara crisps on a serving platter. Top with the black bean mixture and drizzle with the vegan cheese sauce. Garnish with sliced avocado and red onion, and any additional toppings you fancy!